Hawaiian Quetschentaart Delight

Ingredients

In this Hawaiian adaptation, the traditional Quetschentaart is transformed into a tropical delight by incorporating Hawaiian flavors. The original recipe's crust is replaced with a combination of macadamia nuts and graham crackers, adding a unique Hawaiian twist. The plum filling is enhanced with pineapple and coconut, giving it a refreshing and exotic taste that transports you to the beautiful islands of Hawaii. We alse have the original recipe for Quetschentaart, so you can check it out.

• 2 cups (240g) crushed macadamia nuts 2 cups (240g) crushed macadamia nuts
• 1 ½ cups (180g) graham cracker crumbs 1 ½ cups (180g) graham cracker crumbs
• ½ cup (113g) unsalted butter, melted ½ cup (113g) unsalted butter, melted
• 4 cups (600g) fresh plums, pitted and sliced 4 cups (600g) fresh plums, pitted and sliced
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• ½ cup (120ml) coconut milk ½ cup (120ml) coconut milk
• ½ cup (100g) granulated sugar ½ cup (100g) granulated sugar
• 2 tablespoons (30ml) cornstarch 2 tablespoons (30ml) cornstarch
• 1 teaspoon (5ml) vanilla extract 1 teaspoon (5ml) vanilla extract
• 1 cup (240ml) coconut whipped cream 1 cup (240ml) coconut whipped cream
• ¼ cup (20g) toasted coconut flakes ¼ cup (20g) toasted coconut flakes

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 26g, 10g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 4g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the crushed macadamia nuts, graham cracker crumbs, and melted butter. Press the mixture into the bottom of a greased 9-inch tart pan to form the crust.
3. 3.
   In a saucepan, combine the plums, pineapple juice, coconut milk, sugar, and cornstarch. Cook over medium heat until the mixture thickens, stirring constantly.
4. 4.
   Remove the plum mixture from the heat and stir in the vanilla extract. Let it cool slightly.
5. 5.
   Pour the plum filling into the prepared crust and spread it evenly.
6. 6.
   Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
7. 7.
   Remove from the oven and let it cool completely.
8. 8.
   Once cooled, refrigerate for at least 2 hours to allow the tart to set.
9. 9.
   Before serving, top with coconut whipped cream and sprinkle with toasted coconut flakes.

Treat your ingredients with care...

• Macadamia nuts — Make sure to crush the macadamia nuts finely for a smooth crust.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Coconut whipped cream — Chill the can of coconut milk in the refrigerator overnight. Scoop out the solidified cream and whip it with a mixer until light and fluffy.

Tips & Tricks

• For an extra tropical touch, add a splash of rum to the plum filling.
• Serve the tart chilled for a refreshing dessert on a hot Hawaiian day.
• If you prefer a sweeter crust, add a tablespoon of honey to the macadamia nut and graham cracker mixture.
• Garnish with fresh pineapple slices and mint leaves for an elegant presentation.
• If you don't have a tart pan, you can use a pie dish as a substitute.

Serving advice

Serve the Hawaiian Quetschentaart Delight as a delightful dessert after a Hawaiian-inspired meal. Cut it into slices and serve it chilled for the best taste and texture.

Presentation advice

To enhance the tropical presentation, garnish each slice with a pineapple wedge and a sprinkle of toasted coconut flakes. Serve on a decorative platter or individual dessert plates for an eye-catching display.